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Vegetarian Tortilla Soup

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Vegetarian Tortilla Soup is a bold, zesty, and satisfying one-pot meal loaded with veggies, black beans, and spices, then topped with crispy tortilla strips and fresh garnishes for the perfect balance of flavor and texture.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño or green chili, minced (optional)
  • 1 bell pepper, diced
  • 1 cup corn (fresh, frozen, or canned)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon lime juice
  • Salt, to taste
  • Black pepper, to taste
  • 4 corn tortillas (for strips or chips)
  • Fresh cilantro, chopped (optional for garnish)
  • 1 avocado, diced (optional for topping)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until translucent.
  2. Add garlic and jalapeño (if using), and cook for 1 minute until fragrant.
  3. Stir in bell pepper and corn, and cook for another 3–4 minutes.
  4. Add tomato paste, cumin, chili powder, paprika, salt, and pepper. Stir well to coat the vegetables.
  5. Pour in diced tomatoes, black beans, and vegetable broth. Bring to a boil.
  6. Reduce heat and simmer for 20–25 minutes to allow flavors to develop.
  7. Meanwhile, cut corn tortillas into strips and bake at 375°F (190°C) for 10–12 minutes or fry until crispy.
  8. Stir in lime juice and adjust seasoning to taste.
  9. Serve hot, topped with tortilla strips, avocado, cilantro, or other favorite toppings.

Notes

  • Use store-bought tortilla chips as a quick topping alternative.
  • To make spicier, add chipotle peppers in adobo or extra chili powder.
  • Blend part of the soup for a thicker texture if desired.
  • Top with coconut cream or vegan cheese for added richness.
  • Freezes well — store without toppings and add fresh when serving.

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